Thoughts on Food Allergies and the Medical Profession

    When I tell people that I am gluten intolerant or have food allergies, their initial reaction is that I must have some sort of psychological problem or be an unusually picky eater. I have been traveling in Asia for the last two months and visiting an ashram in Kerala, India. Over the last two weeks, I have developed gastritis.  The medical professionals who are treating me are Western and Indian. After several weeks of stomach problems, one nurse from the America suggested my indigestion and diarrhea was the result of stress. According to her, gluten and lactose intolerance were manifestations of unresolved emotional problems. She also suggested that the gluten free movement was a fad. I am educated as a psychotherapist and was surprised that a medical professional would be so judgmental and uninformed.

    

It would be unusual to be treated so disrespectfully in the United States, where there is a strong gluten free movement. Many restaurants and grocery stores have vegan, gluten free and lactose free food selections and menus. However, some conventional medical professionals still dismiss gluten intolerance as a nonexistent medical diagnosis. In the last few months, I have been told that my stomach problems were the result of stress, emotional issues, or a figment of my imagination. No one considered my gastrointestinal problems and diarrhea may be the result of cross contamination, accidentally ingesting wheat, eating poor quality foods, or amoebas. India is a notorious place for people to experience gastrointestinal distress. The dismissive way I was treated by the medical professionals in the ashram is surprising especially in an international community. While restaurants in the United States may receive training in gluten free food preparation, many medical professionals and lay people know remarkably little about wheat allergies or gluten intolerance. There is a noticeable lack of sensitivity or even sympathy from some medical professionals regarding the issue. My experience over the last few weeks has caused me to ponder what should be done to educate medical professionals about celiac disease and gluten intolerance.

Clearly, there is a lack of understanding regarding gluten intolerance and celiac disease. Food allergies and food sensitivities are not non-issues. People with food allergies are not mentally ill. I wonder if my recent negative experience with the medical establishment is common among other people who suffer from gluten intolerance or celiac disease. I suspect many people have had similar experiences. In that case, improved education and training of medical professionals regarding celiac disease and gluten intolerance is necessary to improve the competency and sensitivity of medical professionals around the world.

Gluten Free Steamed Idlis Recipe

     In south India, idlis are a popular gluten free meal. Idlis are small round ovals made of steamed ground rice and dal. They are served warm with sambar or chutney. The following is a simple recipe for making steamed idlis.

Ingredients

2 cup rice sooji or rice rava
(If rice sooji is unavailable use 2 cups rice. Soak the rice for 4 to 5 hours in water. Drain the rice and then grind the rice until it is a powdery texture.)
1 cup urud dal
salt
1 idli mold (pan)

     Soak the dal for 4 to 5 hrs. Grind the dal and add water as needed. Continue grinding the dal until it forms a smooth paste like mixture. Grind rice sooji mix for five seconds. Add the rice sooji to the urud dal and add a pinch of salt. If rice sooji is unavailable add ground rice mixture to the urud dal and add a pinch of salt. Let the idli batter ferment overnight by leaving it at room temperature. Grease the idli pan and steam idlis for 10 minutes or until firm. Serve the idlis with sambar or chutney.

Gluten Free Khozakattai recipe

 Here is a quick and easy recipe for gluten free kozhakattai, a traditional Indian dish made with a mixture of ragi and rice flour. Ragi flour is gluten free and high in protein, calcium and iron.

Ingredients
1 cup ragi Flour
¼ cup rice Flour
¼ cup jaggery or other sweetener

¼ cup finely chopped coconut or other nut or seed mixture

To prepare kozhakattai roast the rice flour for two to three minutes. Combine the ragi flour and the rice flour in a mixing bowl.  Add approximately ¼ cup of water or less, jaggery and chopped coconuts.  Form the mixture into small round dough balls. Steam for approximately eight minutes and serve.

Ragi: A wheat and gluten free food staple in India

     Sprouted ragi is a food staple in southern India and a pleasant surprise for budget conscious travellers with wheat allergies,celiac disease or gluten intolerance. Ragi, more commonly called finger millet, or African millet is a food staple in southern India. It is commonly referred to as the poor man’s rice by locals. In comparison to rice or wheat flour, ragi is resistant to mold and insects, making it an ideal- food source in the tropics. In addition, ragi can be stored for lengthy periods of time with minimal spoilage. It is naturally gluten free and a rich source of protein. Ragi also contains amino acids and methionine. According to the Association for India’s Development, sprouted ragi has over two times as much protein as 100 grams of cow’s milk, four times more iron and is an excellent source of calcium. Ragi is also higher in protein and iron than rice or wheat and less expensive. Ragi is wheat free and gluten free making it an ideal food for people with food allergies.

     In food preparation, ragi is ground into flour and used to make cakes, cookies, cereals, porridge and other baked food items. Ragi cereal is often a baby’s first solid food in India. According to the Association for India’s Development, ragi is healthier than many prepackaged baby foods made with rice or wheat. It is also tolerated by most children including those with food allergies. Ragi and vegetables or dal is a common-food staple in India.Ragi pancakes sweetened with jaggery are a popular breakfast item in Kerala. When travelling in India, ragi is a local-food source that is nutritious, wheat free, gluten free and inexpensive.

Kauveri Indian Restaurant at Singapore's Changi Airport

    Travelling internationally there are limited meal choices for people with dietary restrictions. At Singapore’s Changi airport, Kauveri’s vegetarian Indian restaurant is a buffet style fast food restaurant which offers wheat free and vegetarian Indian specialties. On a recent layover at Changi airport, I ate lunch at Kauveri’s Indian restaurant. The restaurant is located at the airport’s busy 24 hour fast- food mall in terminals one or two. Kauveri’s restaurant specializes in Indian vegetarian cooking. Besides vegetarian cuisine, there are a variety of wheat free, vegetarian Indian dishes on the menu. The menu lists a large selection of dosas, crepes made with rice flour and Indian treats like idly and sambar. The restaurant also offers vegetable biryani, paneer, potato dishes, curries and more. The restaurant décor is fairly typical of most food- court malls, with unappealing black and red plastic booths and florescent lighting. The staff compensates for the lack of ambiance with their service. The restaurant employees will happily answer any question about the menu including questions about food preperation and food allergies.

 I ordered the Masala dosa, a large, crispy crepe made with rice flour and a spicy potato filling. I was not disappointed. For 11 Singapore dollars, the waitress brought me a large dosa, enough for two people, sambar, mango and coconut chutney and a side order of soy curry. Although, the staff assured me the foods were wheat free, the kitchen does not practice gluten safe food handling due to the size of their kitchen.  An hour after lunch, I feel well. I will probably return to Kauveri’s for dinner since I have a long layover. Kauveri’s Indian restaurant is perhaps the best place for lunch or dinner for international travellers with food allergies and dietary restrictions in Singapore’s Changi airport.

Gluten Free Dining at California Pizza Kitchen in Solana Beach

Gluten free pizza and other delicious gluten free entrees are “what’s cooking” at California Pizza Kitchen restaurant in Solana Beach, CA.   California Pizza Kitchen in Solana Beach is located near some of the best beaches and surfing in the San Diego area. The restaurant is usually crowded with an eclectic variety of families, locals and the beach and surf crowd. The popular eatery is a well known franchise which recently introduced a gluten free menu. The gluten free menu has over 30 different varieties of gluten free pizza and other entrees. Selections range from habanero carnitas pizza, bacon, lettuce and tomato pizza, BBQ chicken and more. There is also a savory gluten free tortilla soup, gluten free salads, like Moroccan chicken and appetizers. For those who are still hungry, there are gluten free hot fudge and caramel ice cream sundae desserts. In addition, there is gluten free children’s menu with entrees like grilled chicken and M & M candy ice cream. The restaurant is welcoming with its modern decor, low lighting, genre paintings and cozy, art deco booths and tables. Customers may eat in the bar or the dining area. In Solana Beach, there is an outdoor patio with heat lamps for diners who want to sit outside and enjoy the beautiful, Southern California weather.

                I visited California Pizza Kitchen in Solana Beach with a group of five people in July. I was the only person in the group with gluten intolerance.  I felt comfortable being gluten intolerant as the waiter was knowledgeable about safe, gluten free food preparation. He also helped me to identify the gluten free menu items. I ordered a gluten free four cheese pizza, roasted vegetable salad, and a gluten free guacamole and corn tortilla appetizer. The pizza crust was thin and crispy just like regular pizza crust. My non gluten intolerant dinner companions sampled the four cheese pizza. They could not taste the difference between my gluten free pizza and their regular pizzas. The roasted vegetable salad, a mixture of warm sauteed artichoke hearts, sun dried tomatoes, asparagus, and eggplant on a bed of lettuce with gluten free Dijon vinaigrette dressing was delectable. The group shared an order of gluten free white corn guacamole and chips which included a large plate of corn and avocado guacamole dip and tangy spices with white corn chips. At California Pizza Kitchen, the food is delicious, and the service is excellent. The staff makes an extra effort to assist customers with food allergies.

                The gluten free menu is a welcome addition to California Pizza Kitchen. The restaurant is a pizza lover’s dream. Now because of the restaurant’s gluten free menu, even gluten intolerant and celiac customers can enjoy the restaurant's flavorful pizzas. Because of the combination of gluten free menu items and service, I visited California Pizza Kitchen several times on my San Diego vacation.

A Review of Healthy Creations in Encinitas, CA

     Healthy Creations is a gluten free bakery and catering establishment in Encinitas, CA that is worth visiting. The healthy bakery and café offers a mouth- watering selection of gluten free sandwiches, wraps, salads and bakery items. The catering menu has an impressive array of pastas like gluten free, baked ravioli in cheese sauce and vegetables. Dairy free  menu modifications are available for customers with lactose intolerance. 

     Dining at Healthy Creations is a delightful experience. As customers enter the cafe, they are greeted with a display case full of sumptuous, gluten free baked goods including mock hostess cupcakes, brownies, chocolate chip cookies, cakes and breads. The interior is simple and comfortable with two small, round metal tables. Customers may eat in the cafe or order sandwiches or catered items to go from the gluten free kitchen. The store also sells frozen foods including gluten free donuts, breads and waffles. There is also a selection of gluten free cereals, crackers and pastas.

     Altogether, Healthy Creations is a friendly, stress free environment. I arrived for lunch at approximately 2:30 in the afternoon with my adult son. We ordered the gluten free California Wrap. It was a delightful blend of sautéed strips of tofu with avocado; tomatoes, sun dried tomato aioli and Havarti cheese. My son had the non vegetarian version of the California wrap with grilled chicken. We were both pleased with our entrees. We also sampled the gluten free Thai peanut tofu, a marvelous blend of shredded tofu, peanuts, lettuce, carrots, and cucumber on a gluten free wrap with Thai sauce. The entree is also available with chicken for non vegetarians. For dessert, we shared a gluten free chocolate cupcake. The texture was light and not too heavy, and the taste was rich and chocolaty.  It reminded me of the chocolate cupcakes I enjoyed as a child. At Healthy Creations, the food is excellent, and the prices are reasonable. The store’s staff is friendly and knowledgeable about celiac disease and gluten intolerance.  For an excellent sandwich, wrap, salad, or catered meal visit Healthy Creations on Camino Real in Encinitas, CA.